- Pat the chicken dry and season with salt.
- In a casserole set over moderately medium-high heat, warm the oil until it is hot, add the chicken and cook it, turning, until no longer pink.
- Transfer chicken to a plate.
- Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes.
- Add the garlic and ginger and cook, stirring, 1 minute.
- Add the bell pepper, zucchini, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more.
- Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute.
- Add the coconut milk, cumin, and bay leaf.
- Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes.
- Add the water chestnuts, corn, and more salt to taste, and simmer the mixture, stirring occasionally, for 10 minutes, or until chicken is cooked through.
- Discard bay leaf.
- Before serving, stir in the lemon juice and cilantro.
Makes 6 servings.
Approximate Nutrient Analysis per serving(not including salt to taste):
480 calories, 38 g fat, 27 g saturated fat, 110 mg cholesterol, 150 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g sugar, 26 g protein
